So I’ve been standing here staring at my computer for hours trying to think of some funny story to share or at least something interesting to tell you but I got nothin’

All I can think about is this creamy, dreamy delicious vanilla cashew cream, and all of the things I want to slather it on.

Honestly, when I set to test out this “recipe” I had no idea it would be as down right delicious as it is!

I mean come on how good can it be? We simply soak some raw cashews for a few hours so they get all plump and super soft then we throw them into a food processor or blender, sprinkle in some salt flakes add some vanilla and whip them into a creamy, dreamy, vanilla infused oblivion.

You guys . . . this stuff is sooooooooo good!

Like ridiculously good!

This Vanilla Cashew Cream is light, fluffy and seriously creamy. The butteriness from the cashews combined with the subtle, sweet hint of vanilla it’s like a light, fluffy cloud from heaven.

A delicious little all natural, raw, dairy free, vegan, gluten free, paleo friendly buttery, sweet, creamy, dreamy, vanilla infused little cloud.

If you’re anything like me you have seen all kinds of recipes all over the interwebs (especially if you’re as addicted to Pinterest as I am #sorrynotsorry) using cashews, anything from raw cheesecake to creamy pasta sauces. I was intrigued but a not convinced you know? But now . . . I can’t stop eating it!

So light, so creamy, so quick and easy to prepare, so dangerously, deliciously addicting!

Lucky it also happens to be all natural and secretly healthy.

And only 2 ingredients (and a pinch of salt, and a splash of water) and you are on your way baby.

Just in case you need a little help deciding what to eat it on here is my advice – Simply eat by the spoonful, add it to this smoothie, stir it through your overnight oats or dollop on top of your fave muesli. You could also use it to frost these cupcakes, or slather on this muffin, or this banana bread, or these pancakes . . . I’m also thinking it would go very nicely on some of these not cross buns for morning tea this Easter weekend!

Please, please PUH-LEASE make yourself some of this Vanilla Cashew Cream, like today.

Actually, you might want to make a double batch. I have something little extra special to share with you on thursday  . . . it involves chocolate . . . and you are going to need some of this Vanilla Cashew Cream on hand.

Just incase you need a little more convincing or help to justify making such a decadent, indulgent little treat, Here are some fun facts about cashews and the sneaky little health benefits they contain –

Did you know – 

– Not only do cashews have a lower fat content than most other nuts, but the fat they do contain is heart-healthy monounsaturated fats, similar to those found in olive oil.

– Cashews have been identified as  containing a high level of antioxidants.

– Studies have also shown that those who consuming nuts at least 4 times a week showed a reduced risk of coronary heart disease compared to those who never or rarely ate nuts.

– Cashews also contain high levels of magnesium and studies have shown that magnesium helps to reduce the frequency and severity of migraines, lowers blood pressure, helps prevent heart attacks, regulates sleep, and reduces the severity of asthma.

– Cashews are also high in protein which we all know will help build/repair/grown those gorgeous little muscles of ours. Not only that but protein helps to keep you fuller for longer.

Well, what do you know, I did have something interesting to say after all 😉

Now, for the sake of your health and wellbeing you should probably go make a big ol’ batch of this all natural, creamy, dreamy, decadently delicious, buttery, vanilla infused Cashew Cream.

Totally healthy remember, all natural with no refined sugars added, it’s also raw, dairy free, vegan, gluten free, paleo friendly. Love, love, love!!!!!

Oh and don’t forget to save some for thursday ok?

And you might also want to make sure you have some chocolate on hand m-kay?

Ok good,  now go –

Make it, Eat it, Love it

Vanilla Cashew Cream
Makes approx 1 cup of light and fluffy, creamy, dreamy, buttery vanilla spiked cashew cream

Ingredients –

1 cup of raw cashews

1 1/2 cups of water

1 Tablespoon of vanilla bean extract (or the seeds scraped from 2-3 vanilla beans)

A pinch of salt flakes

2-4 Tablespoons of water (more or less depending on your desired consistency)

Method –

1 – In a small bowl or jug place cashews and 1 1/2 cups of water and soak for 2-3 hours

2 – Drain and rinse your cashews and place into your food processor/blender

3 – Add vanilla and salt flakes and process until smooth and creamy. You may need to stop and scrape down the sides of your blender/food processor occasionally.

4 – Add 2 Tablespoons of water and blend/process until well combined. Continue to add water 1 Tablespoon at a time to reach your preferred consistency. I used 3 Tablespoons of water and my cream was deliciously thick and creamy. Taste and add a little extra vanilla if you feel the need.

5 – Transfer to an airtight, sealed container and proceed to dive in head first and eat your way out store in your belly fridge.

6 – Simply eat by the spoonful, add it to your smoothies, stir it through your overnight oats or dollop on top of your fave muesli. You could also use it to frost  cupcakes, or slather on  muffins, or  banana bread, or  pancakes . . . eat it on all of the things!!!!!!

Enjoy xoxo

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Question of the day –

Have you made anything a little . . .   out of the ordinary using cashews, or any other unexpected ingredient? Feel free to share recipes/links in the comments below 🙂